One-Pot Shrimp and Orzo
A one-pot shrimp and orzo with Mediterranean-inspired flavors, including kalamata olives, cherry tomatoes, asparagus, cubed feta, and fresh lemon. Ready in 25 minutes and flexible enough to adapt with whatever vegetables you have on hand.
Servings: 4
Ingredients
- 1 pound shrimp 21-25 count, peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 cup orzo
- 2 ½ cups vegetable stock
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes halved
- ½ cup kalamata olives halved
- 4 ounces feta cheese cubed
- 1 lemon zested and juiced
- ¼ cup fresh basil chopped, or fresh parsley
- ¼ teaspoon red pepper flakes optional
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Pat shrimp dry, season with salt, pepper, and red pepper flakes if using. Cook for 2 minutes per side until pink and just cooked through. Remove and set aside.
- Reduce heat to medium. Add diced onion and cook for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add dry orzo and stir to coat. Toast for 1 minute, stirring frequently.
- Pour in vegetable stock and add asparagus. Stir to combine, cover, and bring to a simmer. Cook for 10 minutes until orzo is tender and stock is mostly absorbed.
- Stir in cherry tomatoes, kalamata olives, feta, lemon zest, and lemon juice. Taste and adjust seasoning.
- Return shrimp to the pot and toss gently. Cook for 1 to 2 minutes until warmed through, cherry tomatoes have softened, and feta cubes are starting to break down. Stir in fresh parsley or basil and serve immediately.
Notes
- Cook shrimp in batches, if needed, to avoid overcrowding.
- Swap asparagus for 2 to 3 cups of fresh spinach stirred in at the end for an easy variation.
- Use block feta rather than pre-crumbled for better texture.
- Leftovers keep in the refrigerator for up to 4 days. Reheat with a drizzle of olive oil or a splash of vegetable stock, if moisture is needed.